Home cheese making has flourished in Turkey from vegetable rennet is.Milk and rennet and yogurt (or acidophilus)if there is a easy hand-made cheese can be enjoyed.
*Mozzarella cheese and cream cheese are also made.
Quality chymosin contains a lot of features,milk stable to coagulation, andDelicious cheese to finish it.
This rennet is the traditional veal stomach extracted from the rennet, instead of theCase mold(Mucor Pusillus)and the mold may occur from the chymosin is extracted.Animal rennet, compared to the coagulation effect is excellent and stable cheese making is fun.Also, a wide variety of cheese manufacturing is very rare.
*Animal raw materials are not included. Genetically modified ingredients absolutely no.Raw materials are rennet(chymosin)and salt only. At home,your choice of cheese on and enjoy. *For the after purchase, I will shop moreProducts with"cheese how to make recipe"experience.
Mozzarella cheese how to make
Mozzarella cheese making materials
The following material is made for just one 150g degree of the mozzarella cheese in. ・Pasteurized milk:1 literPasteurized milk is only fresh available immediately.Normal milk is just stiff, the cheese is made in...... ・Rennet powder 0.1 g(ear one and the same)Rennet is a new shop in free shipping sale. ・Citric acid 1. 5g・WarmerChafing is not a pot substitute ・BallHeat-proof bowl ready. ・Thermometer・Heat-resistant gloveAs convenient as・Work gloves・Knife Of bacteria breeding, to keep the apparatus wash the from use immediately.The tools that we use all sterilized by boiling and is safe.
Mozzarella cheese making process
Cheese-making a total of 9 steps. Step 1 rennet to 1 teaspoon of hot water to Melt.Step 2 1 liter of milk in a pot,or chafing in the heat.Step 3 warm milk add citric acid toStep 4 rennet to addStep 5, the solid milk with a knife to cut.Step 6 the card is warmed,the liquid and solid separatingStep 7 whey outStep 8 cards to keep warm and to ferment.Step 9 cards kneading
Step 1 rennet to 1 teaspoon of hot water to Melt.
To use rennet, the amount of rennet types of different.1 liter of milk for the tablet, if 1/8 tablets, about the powder if it is 0. 2g extent is approximate.
Step 2 pasteurized milk 1 liter pot to heat.
Pasteurized milk 1 liter to every into, and slowly stir while on low heat 35 ° C in heating.Milk is 35℃ ~ 40℃may be in the range of,somewhat of a swing is like Okay. Chafing in the case of heating,temperature to 65℃by set.Milk is chilled for the state, and 35 degrees in 2 hours or so.※Heat sink in the heating time for heating in a saucepan is recommended.
Step 3 warm milk add citric acid to
Warm milk to warm the reactor was transferred, and add citric acid, mix well.Mix finished the milk, the temperature of 35℃, keeping for 10 minutes gently place.
Step 4 rennet to add
Milk,hot water to dissolve your rennet to remember!Mix finished the milk, the temperature is 35 degrees or 5 minutes, Quiet Place.
Step 5, the solid milk with a knife to cut.
Milk is 卵豆腐 like a lump or.This solidified state of the milk card and will call.To a knife 2cm square or so, the grid now.
Step 6 the card is warmed, the solid and liquid separating
Card, 5 minutes,40 ° C and more.At that time, chafing to slowly shake the card, and whey(liquid) separates them.Then after 5 minutes place.
Step 7 whey out
Temperature is 40℃or in the state,and ball using the whey out of you.Whey to the heat sink from the card, only to leave the area by using a Staticide wipe or a small brush.Warmer tilt, whey that can be removed.Removing the whey is discarded, without the curry or stew etc.
Step 8 cards and kept warm, fermentation
Heat sink temperature of 35 ° C,30 minutes ~ 40 minutes to ferment.On the way, many times from both sides, altering the ripening period. Fermentation complete how to check the end of the card from the small amount of cards, and 80 ° C in hot water 1 minute from pickled from the stretch only.Pinch the ends,if it extends the fermentation is complete.At this point, the card extends only to affect the state of the case,yet the fermentation is not complete.How they continue to ferment try.PH measuring instrument if the pH value is 5. 2 if fermentation is complete.
Step 9 cards kneading
From this point of the process,work gloves on top of the heat-resistant glove,and attention to continue. Card one more round to it.80 ° C in hot water,stretched out the back so many times, kneading it.The heat from the hot water out of the kneading, or hot water back into the kneading continues, theSurface for stickiness comes out. Card enough tenacity, and the surface is smooth, and ready.
Cheese ice water, and the heat to cool for 20 minutes about it, especially with the delicious mozzarella cheese is completed. Save it into that thin of brining in the refrigerator and save it.1 Week eat more.
Nomura Securities"issued by Nomura weekly report"to,from or room of the rennet is introduced.
◆Content◆Easy to make”homemade”issued by the foodCheese at home and can make the"vegetable rennet"which sells aFood・grocery store site,"get a room".Rennet and cheese making and milk to solidify using the enzyme agent of theDefinition of calf from the stomach of extract and for ingredients in animal and.However, the product is a mildew(mildew of a kind)and salt and only as a raw material of plant, andVegetarian is also recommended. Rennet 1G up to 100 litres of milk to cheese can be,Mozzarella cheese and cream cheese as well as possible.Make the of manual are enclosed in cheese-making for the first time and people well.
Mozzarella cheese how to eat
Mozzarella cheese is,well, not no taste,the unique of an elastic Chewy is attractive.Slice the food very tasty.
And the taste and aroma asThe salad and pizza like to use delicious.
1. Caprese(tomato and mozzarella salad)
Fresh tomatoes and mozzarella, and then Basil. serveEven olive oil and black pepper and shake it and this isEnjoy.
2. Pizza toast
Bread, fresh mini tomatoes and Basil, and mozzarella cheese is to toast itDelicious mozzarella cheese toast where you can choose to pay real money for some extra items. Please feel at home, delicious cheese based on the please try.
Rennet is
Rennet and cheese used in the production of milk clotting enzymes.Milk and rennet and yogurt (or citric acid)if you have easy cheese making can be enjoyed.
This rennet, a microbial enzyme is made from vegetable rennet is.Animal rennet, compared to the coagulation effect is excellent and stable cheese making is fun.
This rennet 1 bag and approximately 100L of milk 擬古 not, cheese making can be used.Animal raw material is not included. Genetically modified ingredients absolutely no.
Facebook, the cheese making community page.
Everyone of the cheese based on the state of the sharing and exchange of opinions,Facebook on in the morning.
【Raw materials】・Vegetable rennet(animal-derived ingredient not included. Genetically modified raw materials in any non-use.)・Salt【Capacity】1g【Country of origin】Turkey how to save:Long-term storage in the freezer as a thank you.
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